Keto Pecan Caramel Cheesecake. Just 3g carbs in a slice of this utterly indulgent cheesecake.
I’ve made it as easy as possible, with fewer ingredients as possible. Yes, there are multiple steps, but they don’t take long.
This Pecan Cheesecake is nowhere near as sickeningly sweet as American Pecan Pie, so slices don’t have to be slivers. You’ll get 6 perfectly-sized portions out of this recipe.
If you love cheesecake, you will DEFINITELY love this one. Guaranteed. Unless you hate pecans and caramel, lol…who are you????
How to Make Keto Pecan Caramel Cheesecake
Line your baking pan. An 18 cm round tin with removable base and tall-ish sides is ideal. I usually line my baking tins with non-stick baking paper, but when I need the sides lined as well, and I want smooth coverage, I use silicone liners. If you like this idea, get some. They’re re-usable and so much better than paper. You just need to cut them to the size you need. If you’d rather stick to paper, make sure it adheres smoothly to the angles and sides, otherwise, when you remove it, your cheesecake will look meh.
Crumbly base next. It’s the lengthiest task. Unless you keep pre-roasted pecans stored in your cupboard; as I do.
Don’t even think about cutting corners by using pecans halves straight out of a packet. Roasted pecans are sweet and bursting with flavour. Raw pecans are boring, not very tasty and even somewhat bitter. You have to roast them. End of.
Line a small baking tray with foil, pour your pecan halves into it and spread them out to an even, single layer. Don’t bother pre-heating your oven: shove the tray in and turn it on at 180°C static. 15 minutes later, have a sniff – if your senses are filled with a sweet aroma, take them out; if not, leave them to roast for another 1-2 minutes, but be careful, they can burn quickly if you take your eye (and nose) off. Once roasted, you need to cool them completely before you grind them, otherwise you’ll end up with an oily mess.
Ground pecans ready, you just need to mix them with lupin flour, sweetener, vanilla and butter. That’s it. Base layer ready. No need to bake it.
Next, turn your attention to the cheesecake filling. Bowl or jug over your scales, weigh each ingredient as you add it in, then whisk to obtain a lovely, creamy mixture. Pour it over your base and bake.
Could it be any easier? I doubt it.
The next step is the boring one: cooling. Your cheesecake needs to cool to room temperature, then it requires refrigeration. Several hours, or even overnight, is best. If it’s not firm enough, it will break apart when you remove it from its baking vessel.
The final part is making the caramel. It takes about 5 minutes. Seriously. There’s nothing to it.
Once the caramel has cooled and thickened, get your cake on a pretty serving plate, and pour the caramel all over it, add the reserved pecans and your creation is complete.
Enjoy!
Keto Pecan Caramel Cheesecake
Equipment
Ingredients
Base
- 90 g pecans (U.S. option HERE)
- 40 g lupin flour (U.S. option HERE)
- 30 g butter
- 30 g erythritol (U.S. option HERE)
- ½ tsp vanilla extract (U.S. option HERE)
Filling
- 250 g cream cheese
- 50 g erythritol
- 1 large egg - U.S. = extra large
- ½ tsp vanilla extract
Caramel Topping
- 25 g butter
- 25 g single cream
- 20 g allulose (Allulose Plus is the best, U.S. option HERE)
- ½ tsp vanilla extract
- 30 g pecans
Optional
- 20 g maple syrup - sugar free (U.S. option HERE)
- maple flavour (U.S. option HERE)
Instructions
Make the Base
- smear the bottom and sides of a 7.5-8” (19-20cm) loose-base, deep cake tin, and line it with silicone liners (or non-stick baking paper).
- roast 120g pecans in non pre-heated oven at
180 °C static for about 15 minutes - they should be sweetly fragrant, not have a burnt odour; set them aside to cool.90 g pecans, 30 g pecans - once completely cooled, place 90g in a zip-lock freezer bag and smash them with a rolling pin, glass or mug.
- now pulse them in a coffee grinder, 2-3 tablespoons at a time, so as to obtain a granular paste.
- transfer the ground pecans to a mixing bowl, add dry ingredients and mix with a fork- don’t worry if lumpy at this stage.40 g lupin flour, 30 g erythritol
- melt butter, stir in vanilla, and pour over the dry ingredients.30 g butter, ½ tsp vanilla extract
- mix the crumbs well, tip them into the lined pan, spread them out, then press them flat and even from edge to edge.
Make the Filling
- pre-heat oven to 175°C static.
- place all ingredients into a bowl or measuring jug; using an electric whisk, whip to a smooth cream and pour this over the pecan base.250 g cream cheese, 50 g erythritol, 1 large egg, ½ tsp vanilla extract
- bake for 30-35 minutes, until you observe no wobble when you jig the pan.
- set aside to cool completely, then refrigerate for several hours (best overnight) before extracting the cheesecake from the pan.
Make the Caramel Topping
- put butter in a small pan over medium-high heat and let it sizzle for a few minutes, swirling the pan regularly, until it turns brown, with visible dark sediments and you smell the delectable aroma of lovely burnt butter.25 g butter
- tip in sweetener and cream, stir, and let the mixture cook for 2 more minutes to a reduced and slightly denser consistency - it will thicken more as it cools.20 g allulose, 25 g single cream
- stir in vanilla extract, maple syrup and maple flavouring (if using) and set aside until viscous but still pourable (see recipe notes).½ tsp vanilla extract, 20 g maple syrup, maple flavour
Complete the Cheesecake
- brake up the remaining pecans, leaving 6 halves intact (one for each slice).
- set your fridge-cold cheesecake on a serving dish, drizzle the caramel all over, then place the halves and sprinkle the pieces; pat them down lightly with your palm so they stick to the caramel.
- serve immediately or keep chilled and remove from fridge 30 minutes before serving.
Notes
Nutrition
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No-one will believe that this utterly divine and indulgent cheesecake has only 3g carbs per slice.